When they named this recipe they certainly didn’t go wrong thinking it should be made for royalty. It’s so good. It’s rich, it’s creamy, it’s chocolatey and perfect when you want to wow your guests. I used to make this for my son when he was growing up. If he ever asked for “my cake” I knew it was always this one he wanted.
I don’t make it often because I can’t stay away from it. I foiled myself this time though, I served it for dessert at dinner the night after I baked it and then I froze the rest in slices. Now when I’m having a HUGE craving, I will eat just one small piece. Remarkable restraint on my part.
It’s fairly easy to make — there aren’t many ingredients in a cheesecake. Once you have the crust done it goes pretty fast. The original recipe calls for a cookie type crust but I’m partial to a graham cracker crust on this cake. Either one would be good though.
When I said the cake was rich, it’s got 3 packages of Philly cream cheese and a cup of chocolate chips, 6 eggs and a cup of sour cream. When they said “royal” dessert they were thinking BIG.
- 1½ cups graham crackers
- ¼ cup sugar
- 6 tbs melted butter
- 1 cup semi-sweet chocolate chips
- ¼ cup flour
- 1 cup sugar
- 3 8-oz. pkg. cream cheese (at room temperature)
- 2 tsp vanilla
- 6 eggs, separated
- 1 cup sour cream
- Pre-heat the oven to 350 F
- Place graham cracker crumbs in a medium bowl.
- Add ¼ cup of sugar
- Add the melted butter.
- Stir or blend together with a fork or your hands.
- Press into a 9" spring form pan
- Pre-bake the crust for 8 minutes and allow to cool before using
- Preheat oven to 400 F
- Melt chocolate chips in the top of a double boiler over hot but not boiling water
- Whip egg whites until soft peaks form and set aside
- Cut cream cheese into chunks and place in mixing bowl, add sugar and beat til smooth.
- Add flour and vanilla and mix again.
- Add egg yolks and mix again.
- Stir in sour cream
- Stir in a cup of egg whites to lighten the batter and then fold the rest of the egg whites in.
- Remove 1¾ cups of mixture to a small bowl
- Add melted chocolate chips to small bowl of batter and mix well.
- Pour half of batter in the bottom of the prepared graham cracker crust
- Top with spoonfuls of half of the chocolate mixture
- Pour remaining batter on top
- Add remaining chocolate batter in spoonfuls on top
- Taking a knife or spatula at 90 degrees, cut through the batter to create a marbled effect, taking care not to touch the bottom or side crust.
- Place in oven and immediately turn the oven down to 300 F and bake for 1 hour.
- Let cake remain in oven for an additional hour before opening the door.
- Cool for about 3 hours and then chill at least 8 hours (or overnight) before serving.
- To cut, use a wet, hot knife and rinse in hot water for each cut. Perfect slices every time.